NEIMAN-MARCUS CHEDDAR CHEESE BISCUITS

2 1/2 cups all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
1 cup vegetable shortening
1 cup freshly shredded sharp cheddar cheese
1 cup buttermilk
Parchment paper

Whisk together the flour, baking powder, and salt in a large mixing bowl. Cut in the shortening with a pastry blender until size of small peas and dough is crumbly. Stir in the cheese.  Add the buttermilk, stirring just until moist.

Turn dough out on lightly floured surface and knead 3 to 4 times. Place dough in a bowl, cover, and chill for 1 hour.

Preheat oven to 350 degrees.
Line baking sheets with the parchment paper; set aside.

Turn chilled dough out on a lightly floured surface. Pat or roll to a 1-inch thickness. Cut dough with a 1 1/2-inch cutter and place on the prepared baking sheets.

Bake biscuits at 350 degrees for 20 to 22 minutes or until golden brown.

Yield: 2 1/2 dozen.

Note: I got this recipe a year or two ago from Southern Living magazine.